Jerk brined chicken and herbed brined turkey breast

Discussion in 'Poultry' started by jirodriguez, Jul 28, 2010.

  1. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    So I finally got to thawing out one of the turkey breasts I had in the freezer and decided to cook it for lunch meats, and decided to do some chicken for dinner as well.

    Turkey brine was 4 cups low sodium chicken broth, 4 cups water, and 4 cups apple juice. To this I added 1/3 cup cracked black pepper and herb blend, 1 table spoon red pepper flakes, and about 2-3 more table spoons of kosher salt (basically salt to taste).

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    Chicken brine was the same three liquids in the same amounts, Drunken Ardvark Drunken Jerk Sauce, 1 table spoon allspice, 1/2 cup soy sauce, 1 table spoon garlic powder, 1/2 cup Captain Morgans spiced rum, 1/4 Cup brown sugar, kosher salt to taste.

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    Fogot to take a picture of the Jerk brine, but it basically looked like dark chicken broth, nothing to exiting. Put the chicken and Turkey into 5 gallon ziplock bags - side note, I highly recomend you keep a few boxes of these bags handy, they are awesome for putting rubbed meats, marinades, brines, ect. into. Bags go into a larche ice chest then get topped with ice and tucked in for the night.

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    Set the 22.5" WSM up with a mix of hickory and mesquite.... I really like mesquite on poultry. Turkey got a rub of butter and more pepper herb mix, both under and ontop of the skin. Chicken got brushed with a little more jerk sauce and sprinkled with salt.

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    Here is the chicken 2 hrs. in, gave it a spray of fresh lime and lemon juice mixed with some apple juice.

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    Thats all she wrote so far... I will post some final product pics after dinner. I got to go finish getting the rest of the food ready and plate it up!
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Dang that looks great,[​IMG] what ratio of hickory to mesquite did ya use?
     
  3. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    3 fist sized pieces of mesquite, and 5 pieces of hickory. Probably could have gone with 5 mesquite and 3 hickory, but still tasted good!
     
  4. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    OK... here is the final plate, nice little pink coloring from the smoke. The jerk flavor was about perfect for my wife - you wave the pepper over the pot and it's seasoned in her mind... lol. I actually got a very nice flavor since the brine penetrated so deep into the meat.

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    Took a look at the turkey breast while I was getting the chicken out, internal temp was at 165°.... mmmmm.

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    Thanks for looking! [​IMG]
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Nice, That's about my favorite combo. [​IMG]
     
     
  6. mrsb

    mrsb Smoking Fanatic

    That looks amazing.
     
  7. Now those are just to pretty to cut into. Fantastic job
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great Lookin' Bird Parts !!!![​IMG]

    Thanks,

    Bear
     
  9. vic81

    vic81 Fire Starter

    Man - that looks great, thanks for sharing!!!
     
  10. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Wow, great looking birds, nice job.
     

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